Smoked Salmon Nori Rolls

These smoked salmon rolls are a great take on a regular maki roll, without the sweetened sticky rice.

With the smoked salmon, these rolls are a great meal, but they can also be made with vegetables alone and used as a side for another protein, even chicken wings!

Servings

makes 4 rolls

Prep Time

20 minutes

Ingredients

8 sheets toasted nori

1⁄2 cup mayonnaise mixed with Wasabi to taste

8 pieces smoked wild salmon (each about 1 oz/30 g)

2 avocados, each thinly sliced lengthwise into 8 pieces

1 English cucumber, thinly sliced lengthwise into 16 pieces and trimmed to fit the nori sheets

1 large red bell pepper, thinly sliced lengthwise into 16 pieces

24 fresh mint leaves, chopped

24 fresh cilantro leaves, chopped

Warm water

Directions

Place 1 sheet of nori on a work surface, with the rough side facing up. Carefully spread 2 tbsp (30 mL) Zucchini Wasabi Spread over nori, leaving 11⁄2 inches (4 cm) bare along the bottom edge (the edge closest to you).

Place 1 piece of salmon, 2 slices of avocado, 2 slices of cucumber and 2 slices of red pepper about 11⁄2 inches (4 cm) from the bottom edge. Top with some of the mint and cilantro.

Starting with the bare edge, roll nori around the fillings, pressing gently to make a compact roll. Moisten a finger with warm water and run it along the inside edge of the flap that remains at the top of the roll, then press the moistened edge against the roll to seal.

Repeat steps 1 to 3 with the remaining ingredients.

Using a very sharp serrated knife, cut each roll into 6 pieces. Use a very sharp knife when cutting your roll, as a dull one will crush it. Keeping the blade slightly wet will also help. A good way to do this it to dip the knife tip into a bowl of water, then turn it so that the tip points straight up. Tap the handle of the knife on the table and gravity will send the water down the cutting edge.